This sauce should be served on the day after is has been made in order to allow the flavours to develop. It can be served with hot or cold pasta.

6 large tomatoes, peeled and finely chopped
1 red onion, finely chopped
4 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
6 tablespoons extra virgin olive oil
juice of half a lemon
salt and freshly ground black pepper

1. Put the tomatoes into a sieve and drain them for 30 minutes.
2. Mix the tomatoes with the onion, garlic and herbs. Add the oil and lemon juice. Season to taste with salt and pepper.

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]